Selection of the grapes has a major impact on the quality of the wines. In the case of dry wines no unripe berry and no berries affected by botrytis must find their way into the vintage.
Prior to fermentation, the grapes are sometimes on the must for 3 to 6 hours. Spontaneous fermentation is mostly regulated by temperature and takes place in tanks of stainless steel or wooden barrels.
Following the fermentation process, the wines are stored in stainless steel tanks or large and small wooden barrels on fine yeast.